Herbes de Provence is a French sweet herb blend usually composed of bay leaf, chervil, thyme, fennel, rosemary, marjoram, oregano, summer savory, tarragon, mint and lavender. This recipe combines the sweet acidity of tomatoes with the pronounced flavor of eggs to highlight the flavorful blend, and it is an easy and quick dairy-free recipe for any meal or side dish of the day.
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
- 1 T. olive oil
- 1/2 vidalia onion, finely chopped
- 8 large slicer tomatoes, quartered
- 1 t .salt
- Ground black pepper, to taste
- 1 T. dried Herbes de Provence
- 1 t . apple cider vinegar
- 8 large eggs
- Fresh sprouts or greens, as desired
- Fresh dill or herbs of choice, for garnish (optional)
1. Fill a small sauce pan with about 2 ½ to 3 inches of water, and set aside.
2. Heat oil in a heavy-bottomed skillet over medium heat, adding the onions once hot. Stirring often, cook onions until translucent, about 4 minutes. Add the tomatoes, salt, pepper and Herbes de Provence, and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.
3. Bring the water in the sauce pan to a boil. Break eggs into individual ramekins or bowls, two to each serving, and set aside.
4. Add the vinegar to the boiling water and gently and carefully lower ramekins until just above the water's surface, adding to the sauce pan while keeping the egg yolks in tact. Turn off the heat and cover for about three minutes, or until whites are opaque and yolks are desired consistancy.
5. Divide tomato mixture among four ramekins or low bowls, and, using a slotted spatula, carefully remove eggs from water and place on top of tomatoes. Salt and pepper to taste, and top with fresh sprouts or greens, garnishing with fresh dill or other fresh herbs on hand.